Stability of tryptophan during food processing and storage

By  

British Journal of Nutrition, Vol. 53, Iss. 2, 1985-03 ,pp. : 281-292

Cambridge University Press

Access to resources Recommend Favorite

Preliminary study: voluntary food intake in dogs during tryptophan supplementation

By  

British Journal of Nutrition, Vol. 106, Iss. S1, 2011-10 ,pp. : S162-S165

Cambridge University Press

Access to resources Recommend Favorite

Aspects of physical and chemical alterations to proteins during food processing – some implications for nutrition

By  

British Journal of Nutrition, Vol. 108, Iss. S2, 2012-08 ,pp. : S288-S297

Cambridge University Press

Access to resources Recommend Favorite

Chronic treatment with a tryptophan-rich protein hydrolysate improves emotional processing, mental energy levels and reaction time in middle-aged women

By  

British Journal of Nutrition, Vol. 113, Iss. 2, 2015-01 ,pp. : 350-365

Cambridge University Press

Access to resources Recommend Favorite

The problem of predicting food intake during the period of adaptation to a new food: a model

By  

British Journal of Nutrition, Vol. 89, Iss. 3, 2003-03 ,pp. : 383-399

Cambridge University Press

Access to resources Recommend Favorite